I absolutely love #MeatlessMondays. Not only do you get the health benefit from adding more meatless meals into your diet – such as preventing heart disease and diabetes, but also it is sustainable and good for the environment.

As an added bonus – there are endless amounts delicious and healthy recipes you can make. Some of which will even surrender those heavy #MeatLover people we know.

This Edamame Quinoa Salad with Lemon Basil Dressing is a prime example of one of those amazing recipes. It uses protein-packed tofu, edamame beans, and black beans along with fresh tomatoes, spinach, green onions, carrots and quinoa tossed in a homemade lemon-basil dressing.

In addition, it happens to be super easy to make and can be prepared in advance. It contains no gluten or dairy ingredients, therefore perfect for those with diagnosed gluten or dairy allergies.

To make the delicious Edamame Quinoa Salad with Lemon Basil Dressing, firstly preheat an oven to broil.

Then line a baking pan with tin foil and lightly spray with cooking spray. Top with tofu, broil for 12-16 minutes or until lightly golden brown; turning halfway through.

To a small pot, add quinoa and vegetable broth; heat on high until boiling. Reduce heat to a simmer and cover for 15-18 minutes; or until broth is gone and quinoa is tender. Remove from heat, and let cool until room temperature.

Then add in all other ingredients to the large bowl including quinoa and edamame beans, up until the black beans. Mixing until combined.

Store covered in the refrigerator until use. Prior to serving add in the chopped spinach and mix well.

Hope you enjoy it! Tell me – how do you enjoy your #MeatlessMonday?

Edamame Quinoa Salad with Lemon Basil Dressing

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Average: 5/5

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Author: Charlene Pors

Yield: 8 cups

Serving Size: 2 cups

Ingredients

1 (12oz) tofu package, drained and cut into 1cm cubes

1.5 cup quinoa, uncooked

3 cups vegetable broth, low sodium, gluten free

1 cup edamame beans

1.5 tablespoon olive oil

1 cup chopped fresh basil

3 tablespoons lemon juice

rind of 1 lemon

2 tbsp dijon mustard

3 cloves garlic, minced

2 cups tomato, chopped

2/3 cup green onion, sliced

1/2 cup carrot, chopped

1 (15oz) can black beans, drained and rinsed

2 cups spinach, chopped

Instructions

Preheat an oven to broil. Line a baking pan with tin foil and lightly spray with cooking spray. Top with tofu, broil for 12-16 minutes or until lightly golden brown; turning halfway through.

Add quinoa and vegetable broth to a small pot, heat on high until boiling. Reduce heat to a simmer covered for 15-18 minutes; or until broth is gone and quinoa is tender. Remove from heat, and let cool until room temperature.